Creamy Bacon-Stuffed Mushrooms

Gently remove the stems from the mushrooms and hollow out. Finely chop the stems and set them aside, they’re going to be part of the filling.

In a skillet over medium heat, cook the bacon until crispy. Remove and set aside on a paper towel-lined plate. Leave a little of the bacon fat in the pan.

Add the diced onion and chopped mushroom stems to the pan. Cook until softened, about 4–5 minutes. Deglaze the pan with a splash of sherry, scraping up all those good bits. the garlic and thyme, cook for another minute until fragrant. Remove from heat.

Chop the cooked bacon and add it to a bowl along with the onion mixture, cream cheese, parmesan, and lemon juice. Season with salt and pepper and mix until well combined.

Spoon the mixture generously into each mushroom cap. Top with freshly grated Parmesan.

Bake at 375°F for 15–25 minutes, until the mushrooms are tender and the tops are golden.